Level 3 Award in HACCP in Catering

Short course

In Norwich

£ 250 + VAT

Description

  • Type

    Short course

  • Level

    Beginner

  • Location

    Norwich

  • Duration

    1 Day

To enable delegates to contribute, in detail, to a Catering Food Safety Management System based on the principles of HACCP. Suitable for: Anyone involved in drawing up or implementing, at supervisory level, a food safety management system.

Important information

Documents

  • Spring Flyer
  • Coure Information

Facilities

Location

Start date

Norwich (Norfolk)
See map
32 Sunningdale, NR4 6AN

Start date

On request

Questions & Answers

Add your question

Our advisors and other users will be able to reply to you

Who would you like to address this question to?

Fill in your details to get a reply

We will only publish your name and question

Reviews

Teachers and trainers (1)

Sarah Daniels

Sarah Daniels

Director

Sarah has been delivering training courses for over 20 years- these are a mixture of accrdeitated training courses, but also bespoke courses. Sarah shows a true passion for delivering- recent feedback from a client ' our members are still enthusing about the course and how you delivered it' Assist Trust 20th April 2009

Course programme

The aim of this course is enable delegates to develop their own CODEX based Food Safety Management System. It is a requirement of Regulation (EC) 852/2004 Article 5 (HACCP) and annex II Chapter XII that HACCP team members are trained in the principles of HACCP- it will also engage with employees to get them involved with the management process. It will also satisfy the requirements of the Inspecting Officer.

The course involves one day in the class room- but not to be lectured at. The day is based on a number of syndicate exercises, activities and case studies. The assessment is by assignment- delegates are required to spend 16 hours compiling their own HACCP plan for a process they are familiar with. Tutor support is provided for this.

The qualification is essential for mangers and supervisors of all food catering businesses responsible for the development of a Food Safety Management System based on the CODEX Principles of HACCP.

Learning Outcomes:

  • understand the importance of HACCP based food safety management procedures
  • appreciate the need for food businesses to take a proactive approach to analysing potential food hazards
  • identify the preliminary processes for HACCP based procedures
  • develop a HACCP based procedure
  • understand how critical control points can be monitored and actions that must be carried out
  • understand the need for accurate documentation and recording keeping
  • acquire practical skills to implement a HACCP plan in a catering setting
  • understand national and European regulations

The course is accredited with OFQUAL.

Level 3 Award in HACCP in Catering

£ 250 + VAT